My Own Recipe - Preserved Bean Sauce

This recipe requires that you have preserved beans, if you don't you either have to go buy it in an Asian market or ask for some from your Asian friends. Those things lasts for a long time, so unless you want a whole box of preserved beans that is going to sit in your kitchen forever, I say you should just get a few from your Asian friends.

Yang Jiang(a place in China) Preserved Beans
(they come in a cardboard-ish container)

If you don't know how to open it, tear off the outer piece of paper, you will find a lid hidden inside near the top of the container. You can feel for it with your fingers if you don't want to have an ugly looking container sitting around in your kitchen.

Disclaimer: I won't be held responsible if you set your house on fire whether by accident or intent and/or whatever you've done.


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Ingredients:


1 clove of garlic(more if you like, 2 cloves would constitute a strong garlic flavor for me)


about 10 preserved beans(unless you like your food with an odd flavor, I don't recommend more. Oh also, a question, how do you count beans? You don't say 10 piece of beans...)


Sausage, bacon or ham(as much or as little as you like, any flavor that you wish)


Oil


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Steps:


1. Chop the garlic into fine pieces, or you can smear it using the salt and clever method. For those of you who watch those cooking shows, you know what I'm talking about. You can also use a blender, but I think that is just way too much clean afterward.


2. Hold the beans under running water for a few seconds, no need to use a brush here. Then chop the preserved beans into fine pieces. Don't worry if they aren't chopped finely, because they usually smear unless you have a sharp enough knife.


3. Cut sausage into pieces of at least the sizes of your chopped garlic. Spend sometime on this step, chop it as finely as you can to taste specks of saltiness exploding inside your mouth. Feel the sensation.


4. Place all the chopped stuff into a pile and mix it well. You can mix it by chopping into the pile or by hand.


5. Dump enough oil into a pot and throw this weird looking pile of things into it. By enough oil I mean enough to dress your pasta, noodle, or whatever you are trying this  with.


6. At this point you can add whatever spices into the oil with those things, just so that it doesn't over power the garlic and preserved beans. After the Preserved Bean and garlic are the star, and you are not making spice infused oil.


7. Turn the stove on to high and sizzle this whole thing until the bits of sausages are golden. Most importantly, keep the mixture moving so that you won't burn it especially if you have it very finely chopped. If you burn it, I guarantee that it wouldn't taste good. Also since the pot is going to get very hot, I recommend you to stir the mixture with a metal spoon. Unless of course if you like to have melted plastic in your food.


8. After the sausages are golden you pour this whole thing on top of whatever or the other way around.


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After the sausages are golden I pour this sauce(or dressing, not knowing the exact definition for either) over my noodle and mix to coat most of the noodles. You can add sesame oil to the noodle if you like, I did.


This is the kitchen, be creative!


I've only tried this recipe once with noodles, since I just thought of it yesterday, if you find it good with other things, please do tell me.


Enjoy.